TED2011
Homaro Cantu + Ben Roche: Cooking as alchemy
Homaro Kantu i Ben Roš (Homaro Cantu and Ben Roche): Kuvanje kao alhemija
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Homaro Kantu i Ben Roše stižu iz Motoa, čikaškog restorana koji se poigrava sa novim načinima kuvanja i uzimanja hrane. Osim zabave i poigravanja ukusima, stoji ozbiljno pitanje: kakva je dobrobit korišćenja nove prehrambene tehnologije?
Double-click the English transcript below to play the video.
00:15
Ben Roche: So I'm Ben, by the way.
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Ben Roš: Ja sam Ben, inače.
00:17
Homaro Cantu: And I'm Homaro.
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Homaro Kantu: A ja sam Homaro.
00:19
BR: And we're chefs. So when Moto
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B.R: Mi smo kuvari.
Dakle, kada smo 2004.
Dakle, kada smo 2004.
00:21
opened in 2004, people didn't really know
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otvorili Moto,
ljudi baš i nisu znali
ljudi baš i nisu znali
00:23
what to expect. A lot of people thought
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šta da očekuju.
Mnogi su mislili
Mnogi su mislili
00:25
that it was a Japanese restaurant, and
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da je to japanski restoran,
00:27
maybe it was the name, maybe it was
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možda zbog imena,
možda zbog znaka,
možda zbog znaka,
00:29
the logo, which was like a Japanese
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koji je bio poput japanskog slova,
00:31
character, but anyway, we had all these
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ali u svakom slučaju,
imali smo
imali smo
00:33
requests for Japanese food, which is
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zahteve za japanskom hranom,
00:35
really not what we did. And after about
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čime se baš i nismo bavili.
Nakon nekih deset hiljada
zahteva za maki sušijem,
zahteva za maki sušijem,
00:37
the ten thousandth request for a maki roll,
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00:39
we decided to give the people
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rešili smo da ljudima damo
00:41
what they wanted. So this picture is
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ono što su tražili.
Ova slika je primer
štampane hrane,
štampane hrane,
00:43
an example of printed food, and this was
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i ovo je prvi primer
onoga što volimo da zovemo
onoga što volimo da zovemo
00:45
the first foray into what we like to call
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transformacija ukusa.
00:47
flavor transformation. So this is all
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Ovde su svi sastojci i ukusi
00:49
the ingredients, all the flavor of, you know,
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standardnog maki sušija,
00:51
a standard maki roll, printed onto
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odštampani na malom parčetu papira.
00:53
a little piece of paper.
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00:55
HC: So our diners started to get bored
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H.K: Ali, ideja ovakve večere
postajala je dosadna mušterijama,
postajala je dosadna mušterijama,
00:57
with this idea, and we decided to give them
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pa smo odlučili
da im serviramo jelo dvaput.
da im serviramo jelo dvaput.
00:59
the same course twice, so here we actually
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Ovde smo zapravo uzeli
01:02
took an element from the maki roll and
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deo maki rolata
01:04
and took a picture of a dish and then
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i slikali porciju
01:06
basically served that picture with the dish.
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a onda praktično servirali
tu sliku uz jelo.
tu sliku uz jelo.
01:09
So this dish in particular is basically
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Ovo jelo je u suštini
01:11
champagne with seafood.
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šampanjac sa morskim plodovima.
01:13
The champagne grapes that you see are
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Šampanjsko grožđe koje vidite
01:15
actually carbonated grapes. A little bit of
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je zapravo gazirano grožđe.
01:17
seafood and some crème fraiche and the
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Malo morskih plodova i "krem freš",
01:19
picture actually tastes exactly like the dish. (Laughter)
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i slika je zapravo istog ukusa
kao i jelo. (Smeh)
kao i jelo. (Smeh)
01:22
BR: But it's not all just edible pictures.
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B.R: Ali ne radi se samo
o jestivim slikama.
o jestivim slikama.
01:24
We decided to do something
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Odlučili smo da uradimo
nešto malo drugačije
nešto malo drugačije
01:26
a little bit different and transform flavors
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i izmenimo ukuse koji su zapravo
veoma poznati -
veoma poznati -
01:28
that were very familiar -- so in this case,
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tako, u ovom slučaju,
01:31
we have carrot cake.
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imamo tortu od šargarepe.
01:33
So we take a carrot cake, put it
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Uzmemo tortu od šargarepe,
01:35
in a blender, and we have kind of like
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stavimo je u blender,
i dobijemo neki sok od torte,
01:37
a carrot cake juice, and then that went into
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koji onda ide u balon
zamrznut u tečnom azotu
zamrznut u tečnom azotu
01:39
a balloon frozen in liquid nitrogen to create
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01:41
this hollow shell of carrot cake
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da bismo napravili ovaj
šuplji oklop od sladoleda od torte
šuplji oklop od sladoleda od torte
01:44
ice cream, I guess, and it comes off
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recimo, i to ispadne nalik na,
01:46
looking like, you know,
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recimo,
01:48
Jupiter's floating around your plate.
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Jupiter koji pluta po tanjiru.
01:50
So yeah, we're transforming things into
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Tako da, transformišemo stvari u nešto
01:52
something that you have absolutely
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što ranije nikada
niste videli.
01:54
no reference for.
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H.C: A evo i nečega za šta
01:56
HC: And here's something we have no
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nikad ne biste rekli
da je jestivo.
da je jestivo.
01:58
reference to eat. This is a cigar, and
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Ovo je cigara, i u suštini
to je kubanska cigara
to je kubanska cigara
02:00
basically it's a Cuban cigar made out of
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napravljena od kubanskog
sendviča sa svinjetinom,
sendviča sa svinjetinom,
02:02
a Cuban pork sandwich, so we take these
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tako što uzmemo sve začine
koji idu u svinjsku plećku,
koji idu u svinjsku plećku,
02:04
spices that go into the pork shoulder,
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02:06
we fashion that into ash. We take
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i oblikujemo ih u pepeo.
02:08
the sandwich and wrap it up in
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Uzmemo sendvič i
smotamo ga u raštan,
smotamo ga u raštan,
02:10
a collard green, put an edible label
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stavimo jestivu nalepnicu
02:12
that bears no similarity to
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koja nema nikakvu sličnost sa
02:14
a Cohiba cigar label, and we put it
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nalepnicom kohiba cigare,
02:16
in a dollar ninety-nine ashtray and charge
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i stavimo to u pepeljaru od 2 dolara
02:18
you about twenty bucks for it. (Laughter)
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i naplatimo vam oko 20 dolara.
(Smeh)
(Smeh)
02:21
HC: Delicious.
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H.K: Ukusno.
02:23
BR: That's not it, though.
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B.R: To ipak nije sve.
02:25
Instead of making foods that
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Umesto da spremamo hranu
02:27
look like things that you wouldn't eat,
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koja izgleda kao nešto
što ne biste jeli,
što ne biste jeli,
02:29
we decided to make ingredients
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odlučili smo da napravimo sastojke
02:31
look like dishes that you know.
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koij izgledaju kao jela koja znate.
02:33
So this is a plate of nachos.
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Ovo je tanjir naćosa.
02:35
The difference between our nachos
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Razlika između naših naćosa
02:37
and the other guy's nachos,
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i drugih naćosa
02:39
is that this is actually a dessert.
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je u tome što
je naš zapravo desert.
je naš zapravo desert.
02:41
So the chips are candied,
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Krompirići su kandirani,
02:43
the ground beef is made from chocolate,
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mlevena junetina je od čokolade,
02:45
and the cheese is made from a shredded
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a sir je od komadića šerbeta
02:47
mango sorbet that gets shredded
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koji se stavlja
02:49
into liquid nitrogen to look like cheese.
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u tečni azot da bi izgledao kao sir.
02:51
And after doing all of this
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I nakon što uradimo sve ovo
02:53
dematerialization and reconfiguring
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dematerijalizovanje i rekonfiguraciju
svih sastojaka,
svih sastojaka,
02:56
of this, of these ingredients, we realized
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shvatili smo
02:59
that it was pretty cool,
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da je to zapravo
baš zanimljivo,
baš zanimljivo,
03:01
because as we served it, we learned that
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jer kada smo servirali jelo,
shvatili smo da se jelo zapravo
ponaša kao prava stvar,
ponaša kao prava stvar,
03:03
the dish actually behaves like the real thing,
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03:05
where the cheese begins to melt.
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gde sir počinje da se topi.
03:07
So when you're looking at this thing
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Tako, kada gledate ovo jelo
03:09
in the dining room, you have this sensation
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u trpezariji,
imate osećaj kao da je ovo
stvarno tanjir naćosa,
stvarno tanjir naćosa,
03:11
that this is actually a plate of nachos,
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03:13
and it's not really until you begin tasting it
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i sve dok ne počnete da jedete
ne znate da je to zapravo desert,
03:15
that you realize this is a dessert, and
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03:17
it's just kind of like a mind-ripper.
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i sve je na neki način
poigravanje sa vašim umom.
poigravanje sa vašim umom.
03:20
(Laughter)
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(Smeh)
03:22
HC: So we had been creating
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H.K: Tako smo stvarali
03:24
all of these dishes out of a
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sva ova jela u kuhinji
03:26
kitchen that was more like
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koja je više ličila
na mehaničku radionicu
nego na kuhinju,
nego na kuhinju,
03:28
a mechanic's shop than a kitchen, and
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i sledeći logičan potez je bio
03:30
the next logical step for us was to install
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03:32
a state-of-the-art laboratory,
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da ugradimo modernu laboratoriju,
03:34
and that's what we have here.
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i to je to što imamo ovde.
Ovo nas je odvelo u podrum,
03:36
So we put this in the basement, and we
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i postali smo jako ozbiljni
u vezi sa hranom,
u vezi sa hranom,
03:38
got really serious about food, like
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ozbiljno smo eksperimentisali.
03:40
serious experimentation.
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03:42
BR: One of the really cool things about
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B.R: Jedna od stvarno super stvari
u vezi sa laboratorijom,
pored toga što
pored toga što
03:44
the lab, besides that we have a new
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imamo novu naučnu
laboratoriju u kuhinji,
laboratoriju u kuhinji,
03:46
science lab in the kitchen, is that,
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jeste to što, znate,
sa ovom novom opremom,
sa ovom novom opremom,
03:48
you know, with this new equipment, and
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i ovim novim pristupom,
03:50
this new approach, all these
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različita vrata ka kreativnosti
03:52
different doors to creativity that we never
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za koja nismo ni slutuli da postoje,
03:54
knew were there began to open, and so the
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su počela da se otvaraju, i tako
03:56
experiments and the food and the dishes
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novi eksperimenti, hrana, i jela
03:58
that we created, they just kept going
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koja smo stvarali, samo su se nastavila
odatle u istom smeru.
odatle u istom smeru.
04:01
further and further out there.
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04:03
HC: Let's talk about flavor transformation,
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H.K: Hajde da pričamo
o transformaciji ukusa,
o transformaciji ukusa,
04:05
and let's actually make some cool stuff.
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i zapravo napravimo neke kul stvari.
04:07
You see a cow with its tongue hanging out.
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Vidite kravu kojoj iz usta viri jezik.
04:09
What I see is a cow about to eat something
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Ono što ja vidim je krava koja se sprema
da pojede nešto ukusno.
da pojede nešto ukusno.
04:11
delicious. What is that cow eating?
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Šta ta krava jede?
04:14
And why is it delicious?
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I zašto je to ukusno?
04:16
So the cow, basically, eats three basic
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Krava, u suštini, u ishrani
ima tri osnovne stvari
ima tri osnovne stvari
04:18
things in their feed: corn, beets, and barley,
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kukuruz, repu i ječam,
04:22
and so what I do is I actually
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i ono što ja radim je zapravo
04:24
challenge my staff with these crazy,
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izazivanje svog osoblja
ovim ludim, divljim idejama.
ovim ludim, divljim idejama.
04:26
wild ideas. Can we take what the cow
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Možemo li da uzmemo
to što krava jede,
to što krava jede,
04:29
eats, remove the cow, and then make
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oduzmemo kravu,
04:31
some hamburgers out of that?
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i onda od toga
napravimo hamburgere?
napravimo hamburgere?
04:33
And basically the reaction tends to be
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I u suštini reakcija često bude
04:35
kind of like this. (Laughter)
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nešto nalik na ovo. (Smeh)
04:37
BR: Yeah, that's our chef de cuisine,
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B.R: Da,ovo je naš šef kuhinje,
04:39
Chris Jones. This is not the only guy
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Kris Džouns.
On nije jedini
On nije jedini
04:41
that just flips out when we assign
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koji odlepi kada mu dodelimo
04:43
a ridiculous task, but a lot of these ideas,
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neki smešan zadatak,
ali većina ovih ideja,
ali većina ovih ideja,
04:46
they're hard to understand.
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su teške za razumeti.
04:48
They're hard to just get automatically.
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Teško ih je samo automatski prihvatiti.
04:50
There's a lot of research and a lot of
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Ima puno istraživanja i puno neuspeha,
04:53
failure, trial and error -- I guess, more error --
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pokušaja i grešaka -
verovatno više grešaka -
verovatno više grešaka -
04:56
that goes into each and every dish,
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koje su deo spremanja svakog jela,
04:58
so we don't always get it right, and it takes
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pa ne uspeva uvek baš kako treba,
05:00
a while for us to be able to explain that
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i treba vremena da to
05:02
to people.
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ljudima objasnimo.
H.K: Dakle, nakon recimo dana
05:04
HC: So, after about a day of Chris and I
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05:06
staring at each other, we came up with
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koji Kris i ja provedemo gledajući se
05:08
something that was pretty close
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smislili smo nešto što je bilo
prilično blizu hamburgeru
prilično blizu hamburgeru
05:10
to the hamburger patty, and as you can
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i vidite da se oblikuje
05:12
see it basically forms like hamburger meat.
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praktično kao meso za hamburger.
05:14
This is made from three ingredients:
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Sadrži 3 sastojka:
05:17
beets, barley, corn, and so it
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kukuruz, ječam i repu
05:19
actually cooks up like hamburger meat,
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i zapravo se sprema
kao meso za hamburger,
kao meso za hamburger,
05:21
looks and tastes like hamburger meat,
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izgleda tako i takvog je i ukusa,
05:23
and not only that, but it's basically
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ali ne samo to,
već je krava stvarno
uklonjena iz jednačine.
uklonjena iz jednačine.
05:26
removing the cow from the equation.
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05:28
So replicating food, taking it into that
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Ovakvo kopiranje hrane,
uzimanje toga u obzir dok
idemo ka sledećem nivou.
idemo ka sledećem nivou.
05:31
next level is where we're going.
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05:33
(Applause)
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(Aplauz)
05:36
BR: And it's definitely the world's first
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B.R: I definitivno je to prvi
05:38
bleeding veggie burger,
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krvavi vege burger na svetu,
05:40
which is a cool side effect.
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što je odličan sporedni efekat.
Mirakolina ili čudesno voće,
za slučaj da vam je nepoznato,
za slučaj da vam je nepoznato,
05:43
And a miracle berry, if you're not familiar
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05:45
with it, is a natural ingredient, and it
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to je prirodni sastojak,
05:47
contains a special property.
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i ima jedno posebno svojstvo.
Radi se o glikoproteinu
koji se zove mirakulin,
koji se zove mirakulin,
05:49
It's a glycoprotein called miraculin,
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koji se javlja u prirodi.
05:51
a naturally occurring thing. It still freaks
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Šokiram se svaki put kad ga jedem,
05:53
me out every time I eat it, but it has a
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ali ima jedinstvenu sposobnost da maskira
05:55
unique ability to mask certain taste
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određene receptore ukusa na jeziku,
05:57
receptors on your tongue, so that primarily
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05:59
sour taste receptors, so normally things
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pre svega receptore za kiselo,
06:01
that would taste very sour or tart,
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tako da ono što bi inače imalo
jako kiseo ili opor ukus,
jako kiseo ili opor ukus,
06:03
somehow begin to taste very sweet.
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nekako počinje da bude jako slatko.
06:06
HC: You're about to eat a lemon,
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H.K: Krenete da jedete limun,
06:08
and now it tastes like lemonade.
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a on je ukusa limunade.
06:10
Let's just stop and think about the
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Hajde da zastanemo i razmislimo
06:12
economic benefits of something like that.
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o ekonomskim pogodnostima
nečeg ovakvog.
nečeg ovakvog.
06:14
We could eliminate sugar across the board
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Mogli bismo u potpunosti
eliminisati šećer
eliminisati šećer
iz svih konditorskih proizvoda
i gaziranih sokova,
i gaziranih sokova,
06:16
for all confectionary products and sodas,
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06:18
and we can replace it with
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i zameniti ih
06:20
all-natural fresh fruit.
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poptuno prirodnim svežim voćem.
06:22
BR: So you see us here cutting up
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B.R: Vidite nas ovde
kako sečemo lubenicu.
kako sečemo lubenicu.
06:24
some watermelon. The idea with this
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Ideja je da eliminišemo
06:26
is that we're going to eliminate tons of
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mnoge kilometre u transportu hrane
od mesta proizvodnje do mesta upotrebe,
od mesta proizvodnje do mesta upotrebe,
06:28
food miles, wasted energy,
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utrošak energije,
06:31
and overfishing of tuna by creating tuna,
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i pecanje previše tune
za proizvodnju tunjevine,
za proizvodnju tunjevine,
06:34
or any exotic produce or item
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ili bilo kojeg egzotičnog proizvoda
06:37
from a very far-away place,
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ili sastojka iz nekog
udaljenog dela sveta,
udaljenog dela sveta,
06:40
with local, organic produce;
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zamenimo lokalnim,
organskim proizvodima;
organskim proizvodima;
06:43
so we have a watermelon from Wisconsin.
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tako da imamo lubenicu
u Viskonsinu.
u Viskonsinu.
06:45
HC: So if miracle berries take sour things
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H.K: Pa ako već
čudesno voće može
čudesno voće može
06:47
and turn them into sweet things,
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kiselo da pretvori u slatko,
06:49
we have this other pixie dust
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imamo ovu drugu vilinsku prašinu
06:51
that we put on the watermelon, and it
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koju stavimo na lubenicu
06:53
makes it go from sweet to savory.
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i ona od slatke
postaje kiselkasta.
postaje kiselkasta.
06:56
So after we do that, we put it into
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Nakon što smo to uradili,
06:58
a vacuum bag, add a little bit of seaweed,
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stavimo to u vakuum kesu,
dodamo malo morskih algi,
dodamo malo morskih algi,
07:00
some spices, and we roll it, and this
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malo začina, urolamo,
07:03
starts taking on the appearance of tuna.
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i ovo počinje da liči na tunjevinu.
07:05
So the key now is to make it
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Sada je ključno učiniti da se ovo
07:07
behave like tuna.
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i ponaša kao tunjevina.
07:09
BR: And then after a quick dip into some
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B.R: Nakon što ga
na kratko umočimo
na kratko umočimo
07:11
liquid nitrogen to get that perfect sear,
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u malo tečnog azota da postane
ovako savršeno suvo
ovako savršeno suvo
07:14
we really have something that looks,
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dobijemo nešto što izgleda,
07:16
tastes and behaves like the real thing.
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ponaša se i ima ukus kao prava stvar.
07:19
HC: So the key thing to remember here is,
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H.K: Ključno je imati na umu
07:22
we don't really care
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da nam nije važno
07:25
what this tuna really is.
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šta je zapravo ova tunjevina.
07:27
As long as it's good for you and good for
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Sve dokle je za vas dobro,
i dok je dobro za životnu sredinu,
to nam nije važno.
to nam nije važno.
07:29
the environment, it doesn't matter.
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07:31
But where is this going?
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Ali kuda ovo vodi?
Kako možemo ovu ideju
07:33
How can we take this idea of tricking your
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varanja vašeg čula ukusa
07:35
tastebuds and leapfrog it into something
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pretvoriti u nešto što
možemo da radimo danas
možemo da radimo danas
07:37
that we can do today that could be
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07:39
a disruptive food technology?
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a što bi bilo nova
prehrambena tehnologija?
prehrambena tehnologija?
07:41
So here's the next challenge.
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Dakle, evo sledećeg izazova.
07:43
I told the staff, let's just take a bunch
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Predložio sam osoblju
07:45
of wild plants, think of them as
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da uzmemo gomilu divljih biljaka,
07:47
food ingredients. As long as they're
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i posmatramo ih kao sastojke hrane.
07:49
non-poisonous to the human body,
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Sve dok nisu otrovne za čoveka,
07:51
go out around Chicago sidewalks,
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silazimo sa puteva u Čikagu,
07:53
take it, blend it, cook it and then
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uzimamo ih, meljemo ih, kuvamo ih
07:55
have everybody flavor-trip on it at Moto.
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i onda svi idemo
na ukusno putovanje u Moto.
na ukusno putovanje u Moto.
07:58
Let's charge them a boatload of cash for this
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Hajde da im naplatimo gomilu para za ovo
08:00
and see what they think. (Laughter)
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i vidimo šta misle.
(Smeh)
(Smeh)
08:04
BR: Yeah, so you can imagine, a task
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B.R: Da, možete da zamislite,
08:06
like this -- this is another one of those
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zadatak kao ovaj -
ovo je jedan od onih zadataka
08:08
assignments that the kitchen staff
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zbog kojih nas je
kuhinjsko osoblje mrzelo.
kuhinjsko osoblje mrzelo.
08:10
hated us for. But we really had to almost
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Ali zaista,
skoro da smo morali
skoro da smo morali
08:12
relearn how to cook in general,
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da ponovo učimo kako da kuvamo,
jer su svi sastojci, pre svega,
jer su svi sastojci, pre svega,
08:15
because these are ingredients, you know,
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08:17
plant life that we're, one, unfamiliar with,
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biljke na koje nismo navikli,
ili su nam nepoznate,
ili su nam nepoznate,
08:19
and two, we have no reference for how
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a drugo, nemamo odakle
da znamo
da znamo
08:21
to cook these things because
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kako da kuvamo ove stvari
08:23
people don't eat them.
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jer ih ljudi ne jedu.
Tako smo morali
da smislimo nove
da smislimo nove
08:25
So we really had to think about new, creative ways
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kreativne načine da začinjavamo hranu,
nove načine da kuvamo,
nove načine da kuvamo,
08:27
to flavor, new ways to cook
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08:29
and to change texture -- and that was
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i da menjamo teksturu -
08:31
the main issue with this challenge.
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i to je bio glavni problem
sa ovim izazovom.
sa ovim izazovom.
08:33
HC: So this is where we step into the future
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H.K: Dakle ovo je tačka
iz koje gazimo
iz koje gazimo
08:36
and we leapfrog ahead.
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ka budućnosti i hrlimo napred.
08:38
So developing nations
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Zemlje u razvoju
08:40
and first-world nations,
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i razvijene zemlje,
08:42
imagine if you could take these wild plants
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zamislite da konzumirate te divlje biljke.
08:44
and consume them, food miles would
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Kilometri potrebni
za transportovanje hrane
za transportovanje hrane
08:46
basically turn into food feet.
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bi se praktično pretvorili u metre.
08:48
This disruptive mentality of what food is
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Ova uznemirujuća predstava
o tome šta je hrana
o tome šta je hrana
08:50
would essentially open up the encyclopedia
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bi praktično stvorila enciklopediju
08:53
of what raw ingredients are, even if we just
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o tome šta su zapravo
sirovi sastojci hrane.
sirovi sastojci hrane.
08:55
swapped out, say, one of these for flour,
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Čak i ako bismo samo zamenili,
recimo, jedan od ovih sa brašnom,
recimo, jedan od ovih sa brašnom,
08:57
that would eliminate so much energy
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to bi eliminisalo toliko energije
09:00
and so much waste.
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i toliko gubitka.
09:02
And to give you a simple example here as to
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I da vam damo prost primer
toga čime smo zapravo
hranili ove mušterije,
hranili ove mušterije,
09:04
what we actually fed these customers,
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09:06
there's a bale of hay there
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evo ovde je vreća sena
09:08
and some crab apples.
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i nekoliko kiselih jabuka.
09:10
And basically we took hay and crab apples
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Praktično smo samo
uzeli seno i jabuke
uzeli seno i jabuke
09:12
and made barbecue sauce out of those two ingredients.
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i napravili umak roštilj
od ova dva sastojka.
od ova dva sastojka.
09:14
People swore they were eating
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Ljudi su se kleli
da su jeli umak za roštilj
da su jeli umak za roštilj
09:16
barbecue sauce, and this is free food.
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i to je, eto,
besplatna hrana.
besplatna hrana.
09:19
BR: Thanks, guys.
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B.R: Hvala, ljudi.
09:22
(Applause)
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(Aplauz)
ABOUT THE SPEAKERS
Homaro Cantu - ChefThe executive chef at Chicago's Moto restaurant, Homaro Cantu created postmodern cuisine and futuristic food delivery systems.
Why you should listen
You could call Homaro Cantu a chef -- or an inventor of futuristic food delivery systems. A graduate of Le Cordon Bleu in Portland, Oregon, he worked in Charlie Trotter’s restaurant in Chicago, where he rose to the position of sous chef, then left to found Moto, a path-breaking restaurant with a molecular gastronomy approach. Moto puts Cantu’s concepts and creations into practice by melding food with science, technology and art. Michael Eisner once described Cantu as the most revolutionary person in food since Ray Kroc.
Through his company Cantu Designs, Chef Cantu filed numerous patent applications covering dining implements, cookware, printed food and hoped to develop his inventions for commercial, humanitarian and aerospace applications. In 2013 he released The Miracle Berry Diet Cookbook to imagine uses for the flavor-tripping "miracle fruit." As he said: "Any idea's a great idea as long as it tastes great." Cantu passed away in April 2015.
Homaro Cantu | Speaker | TED.com
Ben Roche - Chef
Ben Roche is the pastry chef at Moto, in Chicago, and was the co-host, with Homaro Cantu, of the TV show "Future Food."
Why you should listen
Ben Roche is the pastry chef of Moto restaurant in Chicago and co-host of the series "Future Food" on Discovery’s Planet Green network. Classically trained, he comes up with food concepts and/or dishes that draw inspiration from all over: as he says, "mechanical, artistic, experimental, etc."
More profile about the speakerBen Roche | Speaker | TED.com